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Chicken and Lentil Soup with Homemade Miso

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"Homemade miso and peanut butter bring an Asian feel to this flavorful soup. I like to serve this with my homemade rye bread for dipping!"
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4 h 20 m servings 451
Original recipe yields 8 servings


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet lightly with oil; spread soy beans on top.
  2. Bake in the preheated oven until slightly browned, about 20 minutes.
  3. Combine soy beans, peanuts, oyster sauce, tahini, and red pepper flakes in a food processor or blender. Blend into a fine paste. Place the paste in a container and add vinegar. Stir together. Cover and let stand until flavors meld, about 2 1/2 hours.
  4. Heat chile oil in a large skillet over medium heat. Cook and stir chicken until nicely browned, 8 to 10 minutes.
  5. Combine chicken and homemade miso in a large pot. Add water, lentils, carrots, spinach, and tomatoes. Bring to a boil. Reduce heat to low and stir in peanut butter, chicken bouillon, sage, and cumin. Cover and simmer for about 1 hour.

Nutrition Facts

Per Serving: 451 calories; 15.4 45 35.9 30 548 Full nutrition

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